A delicious hearty meat pie with a unique blend of spices. A traditional Christmas Eve holiday favorite in Quebec!
Cook the bacon in a skillet until done. Remove bacon and drain on paper towels.
Add ground meats, onion, and garlic. Saute until meat is browned and onion is translucent.
Stir in the spices and water.
Cover and simmer for 1 1/2 hours.
Preheat oven to 400 degrees F.
Whisk milk and flour together until well blended.
Stir the flour mixture into the simmering ingredients in the skillet.
Keep at a simmer and stir until the mixture thickens.
Add bacon back in.
Prepare the pie crust - top and bottom. Using a fork, prick a few holes in the bottom crust to keep it from puffing up.
Add meat filling to bottom crust in pie plate and top with another piece of pie crust. Use a fork to seal the edges and poke a few holes in the top crust to vent it.
Bake at 400 degrees F for about 20 minutes until golden.
Traditionally, this meat pie includes veal but my family prefers it without. If you like veal, try it with 3/4 lb ground beef, 3/8 lb of ground pork, and 3/8 lb of ground veal.